Formulation and phytochemical analysis of a potentially functional beverage from combining a leaf extract and pulp of Annona muricata (Annonaceae)
Background and Aims: Annona muricata beverages are widely used in traditional medicine to treat different ailments; however, they have been little characterized phytochemically and are consumed as sugary beverages, and may contribute to non-communicable diseases, including obesity. The objective of...
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| Format: | Article |
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Instituto de Ecología A.C.
2023-07-01
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| Series: | Acta Botanica Mexicana |
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| Online Access: | https://abm.ojs.inecol.mx/index.php/abm/article/view/2185 |
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| author | Yolanda Nolasco-González María de Lourdes García-Magaña Andrés Eloy León-Fernández Juan L. Monribot-Villanueva José A. Guerrero-Analco Efigenia Montalvo González |
| author_facet | Yolanda Nolasco-González María de Lourdes García-Magaña Andrés Eloy León-Fernández Juan L. Monribot-Villanueva José A. Guerrero-Analco Efigenia Montalvo González |
| author_sort | Yolanda Nolasco-González |
| collection | DOAJ |
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Background and Aims: Annona muricata beverages are widely used in traditional medicine to treat different ailments; however, they have been little characterized phytochemically and are consumed as sugary beverages, and may contribute to non-communicable diseases, including obesity. The objective of this work was to obtain and characterize a sensorially acceptable beverage from an extract of A. muricata leaves and pulp.
Methods: A mixture design was used to formulate nine beverages by combining different ratios of the aqueous extract of A. muricata leaves and pulp. These beverages were subjected to physicochemical and sensory evaluation. Based on these results, one beverage was selected to be characterized by spectrophotometry and compared with an infused and commercial beverage. In addition, the selected beverage was further analyzed for its phytochemical composition by ultra-high-performance chromatography coupled to mass spectrometry and high-performance liquid chromatography coupled to a photodiode array detector.
Key results: The selected beverage was formulated with 25% pulp, 50% leaf extract, and 25% water; it also displayed a 7.63 °Brix, pH 3.42, and 0.40% acidity. This beverage was up to three times higher in bioactive compounds than infused and commercial beverages. Fourteen phenolic compounds and two acetogenins were quantified, while two alkaloids (coclaurine and reticuline) and fifteen acetogenins were tentatively identified.
Conclusions: The combination of A. muricata leaf extract and pulp is a vital alternative to obtain a sensorially acceptable beverage that contains bioactive compounds with a potential medicinal action since the phenolic compounds, alkaloids, and acetogenins present in the beverage could have efficient biological activities in the prevention of chronic degenerative diseases.
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| format | Article |
| id | doaj-art-cf74f2bf0c8e4382ab46bc4107f0e0a7 |
| institution | DOAJ |
| issn | 2448-7589 |
| language | English |
| publishDate | 2023-07-01 |
| publisher | Instituto de Ecología A.C. |
| record_format | Article |
| series | Acta Botanica Mexicana |
| spelling | doaj-art-cf74f2bf0c8e4382ab46bc4107f0e0a72025-08-20T02:56:39ZengInstituto de Ecología A.C.Acta Botanica Mexicana2448-75892023-07-0113010.21829/abm130.2023.2185Formulation and phytochemical analysis of a potentially functional beverage from combining a leaf extract and pulp of Annona muricata (Annonaceae)Yolanda Nolasco-González0María de Lourdes García-Magaña1Andrés Eloy León-Fernández2Juan L. Monribot-Villanueva3https://orcid.org/0000-0003-2394-0524José A. Guerrero-Analco4https://orcid.org/0000-0003-0998-757XEfigenia Montalvo González5https://orcid.org/0000-0002-3760-0806Instituto Tecnológico de Tepic e Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Campo Experimental Santiago IxcuintlaInstituto Tecnológico de TepicUniversidad Autónoma de NayaritInstituto de Ecología, A.C., Red de Estudios Moleculares AvanzadosInstituto de Ecología, A.C., Red de Estudios Moleculares AvanzadosInstituto Tecnológico de Tepic Background and Aims: Annona muricata beverages are widely used in traditional medicine to treat different ailments; however, they have been little characterized phytochemically and are consumed as sugary beverages, and may contribute to non-communicable diseases, including obesity. The objective of this work was to obtain and characterize a sensorially acceptable beverage from an extract of A. muricata leaves and pulp. Methods: A mixture design was used to formulate nine beverages by combining different ratios of the aqueous extract of A. muricata leaves and pulp. These beverages were subjected to physicochemical and sensory evaluation. Based on these results, one beverage was selected to be characterized by spectrophotometry and compared with an infused and commercial beverage. In addition, the selected beverage was further analyzed for its phytochemical composition by ultra-high-performance chromatography coupled to mass spectrometry and high-performance liquid chromatography coupled to a photodiode array detector. Key results: The selected beverage was formulated with 25% pulp, 50% leaf extract, and 25% water; it also displayed a 7.63 °Brix, pH 3.42, and 0.40% acidity. This beverage was up to three times higher in bioactive compounds than infused and commercial beverages. Fourteen phenolic compounds and two acetogenins were quantified, while two alkaloids (coclaurine and reticuline) and fifteen acetogenins were tentatively identified. Conclusions: The combination of A. muricata leaf extract and pulp is a vital alternative to obtain a sensorially acceptable beverage that contains bioactive compounds with a potential medicinal action since the phenolic compounds, alkaloids, and acetogenins present in the beverage could have efficient biological activities in the prevention of chronic degenerative diseases. https://abm.ojs.inecol.mx/index.php/abm/article/view/2185drinksmixture designphytochemicalssensory analysissoursop |
| spellingShingle | Yolanda Nolasco-González María de Lourdes García-Magaña Andrés Eloy León-Fernández Juan L. Monribot-Villanueva José A. Guerrero-Analco Efigenia Montalvo González Formulation and phytochemical analysis of a potentially functional beverage from combining a leaf extract and pulp of Annona muricata (Annonaceae) Acta Botanica Mexicana drinks mixture design phytochemicals sensory analysis soursop |
| title | Formulation and phytochemical analysis of a potentially functional beverage from combining a leaf extract and pulp of Annona muricata (Annonaceae) |
| title_full | Formulation and phytochemical analysis of a potentially functional beverage from combining a leaf extract and pulp of Annona muricata (Annonaceae) |
| title_fullStr | Formulation and phytochemical analysis of a potentially functional beverage from combining a leaf extract and pulp of Annona muricata (Annonaceae) |
| title_full_unstemmed | Formulation and phytochemical analysis of a potentially functional beverage from combining a leaf extract and pulp of Annona muricata (Annonaceae) |
| title_short | Formulation and phytochemical analysis of a potentially functional beverage from combining a leaf extract and pulp of Annona muricata (Annonaceae) |
| title_sort | formulation and phytochemical analysis of a potentially functional beverage from combining a leaf extract and pulp of annona muricata annonaceae |
| topic | drinks mixture design phytochemicals sensory analysis soursop |
| url | https://abm.ojs.inecol.mx/index.php/abm/article/view/2185 |
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